Ayinger is one of the best beers from germany . Augustiner is a little bit better :)

I have found a Helles beer from Maisel, it's aroma hops and crispness have made it my favorite🤯, almost like Waldhaus Hopfensturm, and finally I found Ayinger Lager Hell 😅 I hope you will be able to find it for a video. There are three languages on the bottle, but no swedish.

Oh, I hadn't really thought about crisp. I think about hoppy as a term pretty often. To me there are multiple types of hoppiness and they can be specific - say citrus or even lemon or grapefruit - but there's also a general non-descript hoppiness that comes from hop bitterness that accompanies other specific characteristics.

To me "crisp" is something that is kind of clean that doesn't waste time with a lot of other flavours but is just good on its own.

I always considered Bittburger as crisp. I may be wrong. (Jever is so dry, not unpleasant just a very noticeable contrast to my usual Bavarian Helles beers).

For me crisp in a beer I do tend to recognize it in lagers, which I also drink cold and not on higher temperatures like ales. When I talk about crisp in a beer I mean that in my opinion it comes from the malt and other grains that were used during the brewing process. I use it together with the terms biscuity and bready, which also tend to have a crisp hint of flavor. Like helles or pilsners for example. It’s that kind of bite that I experience while drinking a Helles or a Pilsner, which I’m assuming that it comes from the malts and the grains

I think temperature is also a part of "crisp". A crisp beer needs to be light-bodied, dry, carbonated, but also cold. I think I wouldn't call a lukewarm pilsner crisp.

I think you're onto something at the end there; I think 'crisp' as it's usually used in beer refers to notable acidity, particularly at the end of a sip-if acidity is present in the body of the sip it may be more appropriate to call the beer 'sour' than 'crisp'. (Similarly, a crisp sound is one with notable high-frequency overtones ie treble, but not necessarily a high fundamental note).

😀🇸🇪👍🏻

Tjena Dadel! I personally would describe "crisp" as the feel of tiny bubbles. Like prosecco or the grains in an apple. As you said about crispy weather. When its crispy outside it feels like tiny water droplets hits the cheek. That is my impression of adjective crisp 👍 Ses på jobbet!

One of reason I like your videos is because you go beyond the just normal phrases like fruity. I tend to be bland like that when describing a beer as my palate sometimes can’t pick out the different fruit taste. For myself, when I drink the first drink and it has a “ bite” makes your mouth tell your brain that the drink has a zest or kick at beginning, wakes your mouth up. That’s best I can describe crisp beer

Serveringstemperaturen på en öl kan i ena fallet innebära att en öl är krispig när den är kall, kanske också lätt kyld (källarsval), men tveksamt om ölen blir ”varmare” än så. En ”varm” Jever kan ingen beskriva som krispig. Eller. Klart de kan. Men. Enligt mig har de fel. Då.

To me crisp would mean dry, with no lingering flavours or sweetness, normally strongly carbonated. A clear crisp ending to the gulp. Where every gulp is like you compared as crisp as a bite of an apple rather than a spoon of Nutella.

Very interesting question. I'd say it was refreshing with a bit of an edge to it.

Most beers that I would describe as “crisp” tend to have a light body and high effervescence or carbonation. The amount of bitterness does not affect this very much for me. I would agree though that there is at least some correlation with dryness👍🏻

Jesus! I love the Franziskaner!

Can I send you some bottles of my favourite beers? I would love to see them tested by you.

I can't find Ayinger Hell around here. The Hofbräu Original excellent though and very much like the Weihenstephaner Original Helles. Those and the Augestiner Edelstoff would be my preferred Helles beer. Only Augestiner Oktoberfest might beat them. Having said that, I much prefer a Weizen though. I guess I'm a bit of a sweet tooth myself. Ayinger Bräuweisse is superb! Even better that the Weihenstephaner Hefeweizen, but also more difficult to find. But enough talk, thanks for these reviews. They give me plenty of thought on beers to compare. Cheers!

Intressant och underhållande.👍🏻👍🏻 Jag testade tre av ölen - Jämtland, Finn & Dala, för en tid sedan och blev klart imponerad av alla tre. Må så gott och soliga semesterhälsningar från Costa Blanca kusten i Spanien.☀️🇪🇸🍻

Lemon seed and crackers... 😅🤪

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What is the perfect drinking temperature for you?

Thanks to your description of the content, you can taste the beer throughout the video 🙂

14:10 I will now forever pronounce it cah-coo-wahhhh👍🏻

The Dala glass looks great! It reminds me of very old glassware styles. Also great to see Irish styles represented!

Ah! Finally no german standard supermarket factory fills that all taste the same! greetings from germany

I've never made Sauerkraut before but I'm willing to try now 😄

Great video Daniel, very different but very entertaining! 👍

I went to 'murica and made a friend that loved sauerkraut. I told him "wtf, sauerkraut is disgusting!". He told me "you've never tasted well made sauerkraut, here, this was made by my grandma!", it was absolutely disgusting!

Cheers 🍻

You definitely need to learn how to pour a Hefeweizen correctly: First, clean the bottleneck with a cloth or under water. Then open the bottle. Take the bottle and the glas like you did already, but be brave and stick the Bottle deep in the glass until the opening reaches the beer that already went in the bottom of the glass. Then tear out the bottle slowly without letting the opening of the bottle out of the liquidlevel until you filled nearly all beer in. The last about 50 ml you pour from outside the glas, by holding the bottle strait vertical over the glas. You will recognize, that the foam of the beer will not overflow. Then wait a moment to let the rest of the beer in the bottle defoam, swirl the bottle to loosen the yeast and pour it in at least. Following this method, you can fill the glass with a perfect foamcrown within less then half a minute all in all. Try it! Be brave! 😎👍

Awesome recipe! The item you put on to protect your clothes is called an apron in English

finally I had Weihenstephaner so good, personally my favorites are Franziskanes, Paulaner, Erdinger, Weihenstephaner in that order, love them all so much. I don't know If you had tasted it, but the Erdinger Pikantus and the SCHNEIDER WEISSE HOPFENWEISSE are my currently favorite ones.

Fun and interesting to watch. Keep it up👍🏻👍🏻 btw. Surkål brukar jag äta i Spanien och då på en liten tysk familjerestaurang på Costa Blanca kusten, som även gör egna korvar och öl av högsta kvalitet. Jag får skicka en videohälsning till dig från restaurangen. Jag åker ner på Fredag nästa vecka. Må så gott.

Nice to see a new recipe to try with Sauerkraut. We have a garden, and cabbage is easy to grow so we make a bit, usually a five-gallon bucket or two, to last until the next season. I have found the amount of salt vs. the temperature have a lot to do with the success of a given batch, using more salt if it is warmer. The cooking garment you put on would be called a Chef's apron here in the states. Enjoyable video as always.

Nice video! For some strange reason it's really homely, warm and comforting.

Daniel, you could make a video about watching snow melt and I would still watch. 😅

Had the Poppels here in China today... Love it, perfect balance! And I do taste pineapple... On sale - 6 cans for €7...I guess cheaper than Sweden🫠

Can youn find Krombacher Helles in Sweden? try that - compare with Löwen, Spaten etc.

BEST hefeweizen for me: 1) Weihestephaner 2) Ayinger 3) Andechs 4) Paulaner 5) Schneider weisse

"Oh yes baby". I love seeing a Swede get excited about beer!!!!

I was also surprised at how mild the Weihenstephaner tasted! Still enjoyable just less complex

Intressant och underhållande som alltid. Keep up the good work my fellow Gothenburger and Prost, Cheers & Skål🍻

Weihenstephaner Festbier is drk gold colored beer, clear with good foam. Grain aroma, a bit of caramel. Malty in taste, plus caramel notes, slightly dry. Correct but nothing more

Föregångaren hette O'Brew. Den fanns både som folköl och starköl. Knepigt att få rätt när Bolaget hade försäljning över disk.

men vet du varför den heter eybro

You are missing the best one: Augustiner. But I get, it is nearly impossible to get even in Germany or Bavaria. You have to go to a supermarket in Munich to buy some and chances are high that it is sold out. Well done though!

Considering the purpose of these beers, it's totally acceptable not to remember how they tasted lol. I've had the Wein. Festbier, excellent brew - I'm sure I'd love the other one too. I can't remember having a German beer I didn't think was excellent.

You pronounced Sigmaringen and Baden Württemberg very well :-)